Easy Mongolian Beef

Why You’ll Love This Recipe

• Quick & Easy – Ready in just 30 minutes, making it perfect for busy weeknights.
• Flavorful – The combination of soy sauce, brown sugar, and garlic creates a mouthwatering sauce.
• Tender Beef – The thinly sliced beef cooks quickly and is tender and juicy in every bite.
• Customizable – Adjust the sweetness and saltiness to your liking with simple ingredient swaps.
• Restaurant-Style at Home – No need for takeout when you can make Mongolian Beef at home with ease.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb flank steak or sirloin, thinly sliced
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil (for frying)
• 4 cloves garlic, minced
• 1/2 cup soy sauce (low-sodium recommended)
• 1/4 cup water
• 1/4 cup brown sugar
• 1/4 teaspoon red pepper flakes (optional for heat)
• 2 green onions, sliced (for garnish)
• Steamed rice (for serving)

Directions

1. Prepare the Beef – Thinly slice the beef against the grain into bite-sized strips. Toss the sliced beef in cornstarch, ensuring it’s evenly coated. This will help give the beef a crispy exterior.

2. Cook the Beef – Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in batches and cook for 2-3 minutes per batch until browned and crispy. Remove the beef and set it aside.

3. Make the Sauce – In the same skillet, add the remaining 1 tablespoon of oil and sauté the minced garlic for 30 seconds until fragrant. Add the soy sauce, water, brown sugar, and red pepper flakes (if using). Stir to combine and bring the sauce to a simmer.

4. Combine Beef and Sauce – Return the cooked beef to the skillet and stir to coat the beef with the sauce. Let the mixture cook for another 2-3 minutes, allowing the sauce to thicken and the beef to absorb the flavors.

5. Garnish and Serve – Sprinkle sliced green onions over the Mongolian Beef and serve over steamed rice or your favorite vegetables.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Spicy Mongolian Beef – Add more red pepper flakes or a bit of sriracha to the sauce to increase the heat level.
• Vegetable Add-ins – Add bell peppers, broccoli, or carrots for extra texture and flavor.
• Low-Carb Version – Serve with cauliflower rice for a low-carb option.
• Chicken or Pork – You can swap the beef for chicken breast or pork tenderloin for a different protein.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the Mongolian Beef in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. You can also microwave it for 1-2 minutes, stirring halfway.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can use sirloin, ribeye, or even skirt steak. Just make sure to slice the beef thinly against the grain to ensure tenderness.

How can I make the sauce thicker?

If you prefer a thicker sauce, you can dissolve 1 teaspoon of cornstarch in 2 teaspoons of water and stir it into the sauce during the simmering process.

Can I make Mongolian Beef ahead of time?

Yes, you can prepare the beef and sauce in advance and store them separately in the fridge. When ready to serve, just combine them and heat through.

Can I use gluten-free soy sauce?

Absolutely! Gluten-free soy sauce is a great alternative to regular soy sauce in this recipe.

Can I freeze Mongolian Beef?

Yes, Mongolian Beef can be frozen for up to 2-3 months. Let it cool completely before transferring it to a freezer-safe container. Reheat on the stove or microwave when ready to serve.

What can I serve with Mongolian Beef?

Mongolian Beef pairs wonderfully with steamed jasmine rice, fried rice, or a side of sautéed vegetables like bok choy or broccoli.

How do I ensure the beef stays tender?

Slicing the beef thinly and against the grain will help keep it tender. Don’t overcook the beef either, as it can become tough.

Is this recipe spicy?

The recipe is not spicy unless you add red pepper flakes or sriracha. You can control the level of heat to suit your taste.

How can I make this recipe vegetarian?

For a vegetarian version, replace the beef with tofu or tempeh and follow the same steps to prepare the dish.

Can I use a slow cooker for this recipe?

While this recipe is designed for quick cooking, you can use a slow cooker on low for 4-6 hours. However, the beef may not get crispy if you do.

Conclusion

Easy Mongolian Beef is a flavorful, satisfying dish that can be made in just 30 minutes. With tender beef, a savory-sweet sauce, and the option to adjust the spice level, it’s perfect for a quick dinner or when you want to impress your guests. Serve it with rice or veggies for a complete meal your whole family will love.

Easy Mongolian Beef

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free

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Description

This Easy Mongolian Beef recipe is a quick, savory, and slightly sweet dish featuring tender beef in a flavorful sauce. Ready in just 30 minutes, it’s perfect for busy weeknights. The crispy beef, combined with a garlicky soy-based sauce, makes this recipe a restaurant-quality meal you can easily prepare at home.

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Ingredients

• 1 lb flank steak or sirloin, thinly sliced
• 2 tbsp cornstarch
• 2 tbsp vegetable oil (for frying)
• 4 cloves garlic, minced
• ½ cup soy sauce (low-sodium recommended)
• ¼ cup water
• ¼ cup brown sugar
• ¼ tsp red pepper flakes (optional, for heat)
• 2 green onions, sliced (for garnish)
• Steamed rice (for serving)

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Instructions

1. Prepare the Beef – Thinly slice the beef against the grain into bite-sized strips. Toss the sliced beef in cornstarch, ensuring it’s evenly coated to create a crispy exterior.
2. Cook the Beef – Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches and cook for 2-3 minutes per batch until browned and crispy. Remove the beef and set it aside.
3. Make the Sauce – In the same skillet, add the remaining 1 tablespoon of oil and sauté the minced garlic for 30 seconds until fragrant. Add the soy sauce, water, brown sugar, and red pepper flakes (if using). Stir to combine and bring the sauce to a simmer.
4. Combine Beef and Sauce – Return the cooked beef to the skillet and stir to coat the beef in the sauce. Let it cook for another 2-3 minutes, allowing the sauce to thicken and the beef to absorb the flavors.
5. Garnish and Serve – Sprinkle sliced green onions over the Mongolian Beef and serve over steamed rice or your favorite vegetables.

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Notes

• Spicy Mongolian Beef: Increase the red pepper flakes or add a bit of sriracha to the sauce for more heat.
• Vegetable Add-ins: Add bell peppers, broccoli, or carrots for extra flavor and texture.
• Low-Carb Version: Serve with cauliflower rice instead of traditional rice for a low-carb option.
• Protein Alternatives: Swap beef for chicken breast or pork tenderloin for a different protein option.